The Languedoc around the tastings
A variety of tastings in the last few weeks have thrown up some very drinkable Languedoc wines, and others that were not so appealing.
The best here was:
2011 Les Fiefs d’Aupenac, St. Chinian Roquebrun - £14.99
The Roquebrun coop really works well for its appellation and this is a stunning example of their talent. A blend of 60% Syrah, with 20% each of Grenache and Mourvèdre. Quite a deep colour and on the nose some black fruit and tapenade. The palate is rounded and ripe, with a firm tannic streak, rich and mouth filling. Good warming gutsy wine, and just the thing for a cool summer’s evening.
There were two other offerings
2013 Château Portal, Cuvée les Molières, Minervois - £10.99
50 % Syrah, 25% Grenache and 25% Carignan, with six months ageing in oak. I found this a bit too sweet, with an edge of acidity as well as tannin. It is probably just too young and still rather adolescence.
And I thought the same about 2013 Domaine de la Madeleine, Côtes Catalanes, with 60% Grenache and 40% Syrah, which was rich and sweet.
2013 Picpoul de Pinet. - £8.00
Quite soft and rounded, with some stony fruit. Easy drinking, but no great depth.
Languedoc White 2013 Taste the Difference - £8.00
40% Grenache, 30% Marsanne and 30% Vermentino from the ubiquitous Jean Claude Mas. As you will see, he features quite a lot in these tastings. A small part of the blend has been in oak. The nose is quite floral, with white blossom and the palate is soft and rounded, with gentle fruit. Easy drinking.
2013 Elegant Frog Viognier - £8.75
From Jean Claude Mas again and a good example of the variety, with some firm peachy fruit on both nose and palate. A small percentage of the wine is fermented and aged in oak to give a bit more depth.
Languedoc Red 2013 Taste the Difference. - £8.00
A blend of 35% Grenache, 35% Syrah, 20% Carignan and 10% Mourvèdre. - £8.00
Yet another offering from |Jean-Claude Mas. I would have expected more, in fact to be able to taste the difference. This was ripe and sweet, with 2 gms/l residual sugar and also a streak of stalky tannin. Come on; you can do better than that. Maybe it is too young, but the residual sugar makes it cloying and unbalanced.
More in a day or two, and I do not want to overwhelm you with one large post.